Mixed wild rice with roasted grapes
yields: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large shallot, chopped
- 1 cup shiitake mushrooms, sliced
- 1½ cups mixed wild rice
- 2 cups vegetable broth
- 1¾ cup water
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon thyme
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper, plus more to taste
- 1½ - 2 cups red grapes, roasted at 400ºF for 20 minutes, until they begin to shrivel
- ¼ cup pine nuts, roasted
- 1½ cups spinach
INSTRUCTIONS
- Heat 1 tablespoon of olive oil over medium high heat in a heavy bottom pot. Add the chopped shallot and cook, stirring, until fragrant and caramelized, about 3 minutes.
- Add the mushrooms and cook, stirring, until they begin to sweat, about 2 minutes.
- Add the butter and stir to melt.
- Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
- Add the vegetable broth, water, salt, thyme, parsley, garlic powder, and pepper. Reduce heat to medium low. Cover and cook for 30-45 minutes, until the liquid is absorbed and the rice is tender. Remove from heat.
- Add the roasted grapes, pine nuts, and spinach, stirring to combine. Cover and let rest for 5 minutes.
- Serve with pan-fried sole (recipe below)
